Go Back Email Link
–+ servings
Slices of cold veggie pizza topped with cucumber, radish, bell pepper, broccoli and carrot on a piece of parchment paper.
No ratings yet

Gluten-Free Cold Veggie Pizza

Cold veggie pizza with a homemade gluten-free Greek yogurt crust, dill cream cheese spread, and fresh crunchy vegetables. The classic version uses crescent roll dough, but gluten-free crescent rolls don't exist, so I make a simple five-ingredient dough instead. Spread the cream cheese, pile on the veggies, and cut into squares. This is the make-ahead appetizer I bring to every party.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 20 servings
Metric - US Customary

Ingredients

For the Gluten-Free Dough:

  • 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Blend, in the blue bag, which contains xanthan gum
  • 1 tablespoon (12 g) baking powder
  • 1 teaspoon kosher salt
  • 2 cups (454 g) full-fat Greek yogurt
  • 1 tablespoon (14 g) olive oil - for brushing the dough

For the Dill Cream Cheese Spread:

  • 8 ounces (226 g) cream cheese - softened to room temperature
  • ½ cup (113 g) Greek yogurt
  • 2 tablespoons fresh dill - roughly chopped (or 1 teaspoon dried dill)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Toppings:

  • ½ cup (75 g) red bell pepper - sliced
  • ½ cup (70 g) cucumber - sliced
  • 1 cup (70 g) broccoli - chopped small
  • ¼ cup (30 g) radishes - thinly sliced, from 2-3 radishes)
  • ½ cup (60 g) carrots - shredded or cut into matchsticks
  • 2 tablespoons (12 g) green onions - thinly sliced

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 400°F. In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 tablespoon (12 g) baking powder, and 1 teaspoon kosher salt. Add 2 cups (454 g) full-fat Greek yogurt and stir until a shaggy dough forms.
    A bowl of gluten-free dough with a pink spatula.
  • Turn the dough out onto a floured piece of parchment paper. Pat into a ball, then roll out into a large rectangle, roughly the size of your baking sheet (about 10x15 inches).
    Gluten-free dough rolled out onto a baking sheet lined with parchment paper.
  • Transfer the parchment with the dough onto the baking sheet. Brush the top with 1 tablespoon (14 g) olive oil and poke a few holes with a fork all over the surface so it doesn't puff up in the oven.
    Olive oil brushed on top of gluten-free dough on a baking sheet.
  • Bake at 400°F for 23 to 27 minutes until golden brown. Transfer to a wire rack and cool completely.
    Gluten-free pizza dough base on a cooling rack with parchment paper.
  • While the crust cools, make the spread. In a bowl, combine 8 ounces (226 g) cream cheese, ½ cup (113 g) Greek yogurt, 2 tablespoons fresh dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir until smooth.
    A bowl of softened dill cream cheese with a spoon.
  • Spread the cream cheese mixture over the cooled crust, leaving about a 1-inch border on all sides.
    Rectangular gluten-free pizza dough slathered with dill cream cheese on a cutting board lined with parchment paper.
  • Slice into 20 squares. It's much easier to cut now before the vegetables go on.
    Rectangular gluten-free pizza dough topped with dill cream cheese and cut into 20 squares.
  • Arrange ½ cup (75 g) red bell pepper, ½ cup (70 g) cucumber, 1 cup (70 g) broccoli, ¼ cup (30 g) radishes, ½ cup (60 g) carrots and 2 tablespoons (12 g) green onions over the cream cheese mixture, pressing gently so they stick. Serve immediately or cover and refrigerate until ready to serve.
    Rectangular gluten-free cold pizza topped with raw cucumber, radish, broccoli, red bell pepper, and shredded carrot.

Video

Notes

  • Flour: Tested with Bob's Red Mill 1-to-1 and King Arthur Measure for Measure. Both have xanthan gum. I can't verify other flour blends will work since I haven't tested them.
  • Vegetables: Use whatever raw veggies you like. Blanch tougher ones like cauliflower if you want them more tender.
  • Cheese option: Sprinkle ½ cup shredded cheddar on top with the vegetables.

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 166mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg
QR Code linking back to recipe